Lentil And Rice Casserole

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/4 cups split red lentils (8oz)
• 1/3 cup long-grain rice
• 5 cups vegetable stock
• 150 ml dry wine (2/3 cup)
• 1 leek, cut into chunks
• 1 red capsicum, seeded and sliced (bell pepper)
• 3 garlic cloves, crushed
• 400 g chopped tomatoes (14 oz)
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 100 g broccoli florets (3 1/2 oz)
• 100 g button mushrooms, roughly chopped
• 8 baby sweet corn cobs, halved lengthwise
• 50 g green beans, halved (1 3/4 oz)
• 1 tablespoon fresh basil, shredded
• salt & pepper, to taste
• fresh basil sprig, to garnish

Recipe

• 1 place the lentils, rice, vegetable stock and wine in a flameproof casserole dish and cook over gentle heat for 20 minutes, stirring occasionally.
• 2 add the vegetables, cumin, chilli powder and garam masala.
• 3 bring the mixture to the boil, then reduce heat, cover and simmer for a further 10-15 minutes, or until the veggies are tender.
• 4 add the shredded basil and salt & pepper, stir through and serve with fresh basil sprigs.